A year's cookery

Dinner. — Soles, filleted and rolled, with brown sauce (March 1st and February 12th) ; Salmi of Pheasant (October 24th) ; Fried Potatoes (February 2nd); Greens (June 4th) ; Leche Creme (May 7th); Cheese (June 8th). _ Things that must not be Forgotten. 1. If there is not enough pheasant left to make a salmi, the bones, including those of the devilled legs, must be stewed for soup. To make this, put the bones into a saucepan with a large carrot scraped to pulp, a small onion stuck with two cloves, a bunch of parsley, three or four outer sticks of celery, one or two strips of bacon-rind scalded and scraped, half a dozen peppercorns, a pinch of salt, a crust of bread toasted, and as much water or stock as will cover. Let the liquid boil, skim it carefully, draw it back, and simmer it gently for three hours. Strain it, rub the vegetables through a sieve, and return the pulp to the soup, boil up again, and serve with fried sippets. Half a glass of sherry thrown in at the last moment will be an improvement. 2. Make the brawn (March 2nd). 3. Rub and turn over the cheeks and the silverside of beef. 4. Do not wash the tin in which the omelette was baked, but wipe it out till it is quite clean with a soft cloth, and keep it in a dry place. January 15th. Breakfast. Luncheon. Dinner. Ham-cured Herrings. Toad hi the Hole. IJaddock, stuffed and baked, Brawn. Macaroni Cheese. or Pheasant Soup. Muffins. Fillet of Beef. Brown and White Bread Horse-radish Sauce. and Butter. Potatoes. Honey. Mashed Parsnips. Porridge. Rice Pudding. Cheese and Watercress. Marketing. For the Day.— If Pheasant Soup is not provided (Note 1, January 15th), a goodsized Haddock. The large haddocks are the best ; Horse-radish, Potatoes, Parsnips, Watercress. Breakfast. — Ham-cured Herrings , like slices of kippered salmon, are delicious appetisers for breakfast ; but as no one could eat very much of them, they should be accompanied by something substantial, as brawn. It is probable that half a herring will be plenty for each person. The tins ordinarily sold, price Is., contain twelve fish. To prepare them, put as many as will be required in a dish, and cover them with boiling water. Let them stand twenty minutes, then drain off the liquid, and pour on fresh boiling water. At the end of another twenty minutes take them out, remove the skin and backbone, and serve. The herrings left in the tin will keep in a cool dry place for weeks. Brawn (March 2nd) is more relishing when accompanied by Brawn Sauce. To make this, mix two mustard-spoonfuls of mixed mustard with a dessert-spoonful of brown sugar, a table-spoonful of vinegar, and two table-spoonfuls of oil. If there are any oranges in the house, the grated rind and juice of half a sweet orange will be an improvement. Muffins (January 30th); Porridge (January 25th).